You are here: Home » Recipes » Light Albacore Tuna Light Albacore Tuna Recipe by National Fisheries Institute Yield 4 servings For a low-calorie change from traditional chowders, try this Light Albacore Chowder. PrintEmail Traditionally, chowder is a thick, hearty soup generally made with seafood, salt pork, vegetables and milk. But for all of their warmth and flavor, most chowders are quite high in fat and calories. For a low-calorie change, try this Light Albacore Chowder. Ingredients 1 1/3 pounds skinless Pacific albacore loin cuts or steaks1 -- (10 3/4-ounce) can chicken broth, preferably low-sodium or salt-free style1 cup diced new potatoes1/4 teaspoon dried thyme1/2 teaspoon dried basil1/2 cup each chopped onions, carrots and celery1/2 cup frozen corn kernels1/2 cup low-fat milk2 tablespoons chopped parsley Instructions Rinse albacore with cold water; pat dry with paper towels. Cube fish; set aside. In medium saucepan, mix broth with 1 can of water. Place albacore in steamer tray over broth and steam 2 to 3 minutes. Do not overcook. Albacore should be pink in center when removed from heat. Set albacore aside. Strain broth into large saucepan. Add potatoes and simmer until tender. Remove cooked potatoes from broth, reserving liquid. Puree cooked potatoes with 1/4 cup broth. Return with remaining broth to pot. Add thyme, basil, and vegetables. Simmer until vegetables are almost tender. Before serving, stir in albacore and milk and heat to serving temperature without boiling. Sprinkle with parsley just before serving. Recipe by Oregon Albacore Commission.